Recipe by Sue Lau
A tasty chicken stir-fry with a different kind of heat than a lot of Asian dishes. Adjust the heat to your taste. :)
Top Review by Ronamay
We always make our own hot pepper jelly, which is a very nice honey color with the red and green flecks of peppers in it. In the middle of making this I realized we didn't have any. I found a store bought jar and used it instead. It was green. Well, the dish turned out pretty ugly looking, the sauce looked kind of like the green "slime" you buy in a toy store. My grown daughter (very food fussy) looked at it and said You try it first and then I'll take a bite. She ended up eating a whole plate full. We laughed about it the whole time we ate. It was very good even thought it was green! So, beware..consider the color of your jelly before you make this..unless you want to serve it green, as a great Halloween dish! I will make this again..with the right jelly! Thanks for the recipe (and the laughs!)
- 1 lb boneless skinless chicken breast
- 3 tablespoons all-purpose flour
- salt & freshly ground black pepper (to taste)
- 1 tablespoon vegetable oil
- 4 tablespoons butter
- 1 -3 fresh jalapeno, stemmed and seeded,and sliced (amount to taste)
- 1 lime, juice and zest of
- 1⁄3 cup jalapeno jelly (red jelly preferred)
- lime slice (optional)
- chopped fresh cilantro (optional)
Directions See How It's Made
- Slice the chicken breasts across into large meallions, then toss with the flour that is well-seasoned with salt and pepper.
- Heat the oil and half the butter in your wok, and stir-fry the chicken with the jalapeno slices until the chicken is golden and cooked through.
- Add the lime zest and juice and continue to cook for about 30-45 seconds, stirring to coat the chicken.
- Then add the jelly with 2-3 tablespoons of warm water and stir until the jelly is dissolved and forms a glaze.
- Add the remaining 2 tablespoons of butter and stir-fry until it is incorporated, and serve.
- Garnish with lime slices and chopped fresh cilantro, if desired.